Combination Chop Suey

• 2 whole chicken breasts
• 4 cups chicken broth
• 1/2 head bok choy (about 8 oz) or 1/2 head napa cabbage (about 8 oz)
• 2 teaspoons cornstarch
• 1 cup water
• 4 teaspoons soy sauce
• 1 teaspoon instant chicken bouillon granules
• 3 tablespoons vegetable oil
• 8 ounces boneless lean pork, finely chopped
• 4 ounces fresh green beans, trimmed and cut into 1 inch pieces
• 3 celery ribs, diagonally cut into 1/2 inch pieces
• 2 onions, chopped
• 1 large carrot, chopped
• 8 ounces medium shrimp, shelled and deveined
• 1 (8 ounce) can sliced bamboo shoots, drained
• steamed rice

1. Combine chicken and broth in large saucepan. Bring to a boil over medium high heat. Reduce heat to low; cover. Simmer 20 minutes or until chicken is no longer pink in center. Remove from heat. Let stand until chicken is cool.
2. Remove chicken from broth; set aside. Strain broth; refrigerate or freeze for another use. Remove and discard skin and bones from chicken; coarsely chop chicken.
3. Finely chop cabbage with large knife or cleaver.
4. Combine cornstarch, water, soy sauce and bouillon granules in small bowl; set aside.
5. Heat oil in large skillet over high heat. Add pork; stir fry until no longer pink in center; about 5 minutes. Remove from skillet; set aside.
6. Add cabbage, beans, celery, onions and carrot to skillet; stir fry until crisp-tender, about 3 minutes. Stir soy sauce mixture; add to skillet. Cook and stir until sauce boils and thickens, about 3 minutes. Add chicken, pork, shrimp and bamboo shoots. Cook and stir until shrimp turn pink and are cooked through, about 3 minutes. Serve over hot steamed rice.

chicken breasts, chicken broth, bok choy, cornstarch, water, soy sauce, instant chicken, vegetable oil, lean pork, green beans, celery, onions, carrot, shrimp, bamboo shoots, rice

Taken from www.food.com/recipe/combination-chop-suey-478142 (may not work)